Société du Lambic 2018 Recipe

Club Lambic Brew Day

The annual club Lambic brew day. Our goal each year is to brew enough to fill up all our barrels (over 400 gallon capacity!) to harvest in the fall.

We will be brewing 400 gallons of Lambic. We have all of the ingredients that we need, so if you are brewing at home, then please make an arrangements with me to pick up ingredients this week or on Lambic weekend.

We have about 165 gallons of brewing equipment already pledged, so you should plan on brewing two back to back batches if you can. We may need a few brave souls to brew a triple batch (depending on how we fare with last minute signups). We will have help to produce hot water and for chilling, so the brewing should go fast.

On Sunday, we will start at dawn and go til dusk – you can come at the time that is convenient for you. We will be serving lasagne for lunch. I will have 6 beers on tap, but feel free to bring bottles that you may want to share.

Matt will be bringing his chiller and we will set up a grant system like we did last couple of years. Last year it wasn’t working well, but Matt resolved this issue. I have 10 bags of ice that we can use to help the process – so you don’t need to bring wort chillers.

I will have a grain mill and David Bartz will bring a second one.

We will be using our house culture with supplements. Todd, Eric and I are growing up Brett L. Curt will be bringing some Sachromyces and Derek will add in some of his house culture.

We will be using 3 50 gallon oak barrels and a 270 gallon plastic fermentor. These will be prepped and ready to go on Saturday – I will send a separate email to see if anyone can help on Saturday to prep barrels.

Here’s the recipe for the upcoming Lambic club brew day (as written for Andy’s 12 gallon system). You can either cut it directly in half for a 5/6 gallon batch or import the BeerXML via the link below and scale it to your own system. Assumes 79% brewhouse efficiency, so it’s probably wise to scale it down to your system.

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
12 gal 60 min 4.4 IBUs 3.5 SRM 1.055 1.018 4.9 %

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
Lambic 23 D 1.04 - 1.054 1.001 - 1.01 0 - 10 3 - 7 1.8 - 2.8 5 - 6.5 %

Fermentables

Name Amount %
Brewer's Malt, 2-Row, Premium (Great Western) 16 lbs 69.57
Wheat, Flaked 7 lbs 30.43

Hops

Name Amount Time Use Form Alpha %
Aged 4 oz 30 min Boil Leaf 1

Mash

Step Temperature Time
Saccharification 158°F 60 min
Mash Out 175°F 10 min